Scientific achievements in agriculture
Find content highlighting recent scientific discoveries, new technologies and successes.
Can the milk production of sows be improved?
An Agriculture and Agri-Food Canada research scientist has discovered new approaches that can help hyperprolific sows on Canadian hog farms produce more milk to feed their piglets.
Safe Cooking of Tenderized Meat: It's All About Internal Temperature and Flipping!
Dr. Yang and her team at the AAFC Lacombe Research and Development Centre have studied how to best kill E.coli in three cuts of mechanically tenderized meat: steaks, roasts and minute steaks. It turns out the evenness of the cooking plays a big role.
Lunchtime is over for the Colorado potato beetle
The Colorado Potato Beetle is a major pest for Canadian potatoes, but new varieties produced by our scientists may be the answer!
Agriculture and Agri-Food Canada's (AAFC) research activities are focused around nine science strategies. Read about AAFC's latest agricultural science achievements by browsing the strategies below, or review our complete List of Scientific Achievements in Agriculture for an alphabetical menu of our science-related articles and videos.
Includes: food, beverage and food ingredients, processing, packaging, distribution, and consumption. AAFC provides expertise, infrastructure, and leadership in food innovation (food and health, food processing and food attributes) and food safety.
Dairy, pork, poultry and other livestock
Concentrates on the needs and research capacity from production through product quality assessment (milk, meat), and includes on-farm revenue-generating activities such as the production of bio-energy from manure. This strategy also encompasses other livestock systems such as: turkey, laying hens, eggs, goats, etc.
Agro-ecosystem productivity and health
Addresses threats and opportunities related to the environment, the maintenance and enhancement of natural productive capacity, and the reduction of agriculture's environmental footprint.
Forages and beef
Considers the needs and research capacity of the sector from beef production through to meat quality; as well as the production of native and tame forages (plants eaten by grazing livestock) for export and domestic use.
Biodiversity and bioresources
Covers the department's scientific activities related to the preservation of organisms and genetic material of interest to agriculture, as well as the protection of Canada's biodiversity and agricultural value chain from pests and invasive species.
Includes: potatoes, greenhouse and field vegetables, small fruits, tree fruit, honey, herbs and spices, etc. Covers the needs and research capacity of this sector from a crop production perspective including: production, post-harvest treatment, storage, and distribution of fresh and minimally processed produce.
Related to agri-based feedstocks for non-food and non-feed industrial bioproducts. This includes multi-purpose commodities whose end use is industrial (e.g. flax for fibre); purpose-grown crops; animal and food waste; woody species (agroforestry); and biopesticides.
Relates to crop production, particularly for food and feed end uses, up to and including storage of harvested material. The crop types considered within this strategy include: canola, rapeseed, mustard, soybeans (oilseed and food‐grade), flax, sunflower, hemp, and safflower.
Cereals and pulses
Considers the needs and research capacity of the cereal and pulse sectors from a crop production perspective with a primary focus on: wheat, corn, peas, lentils, barley, oats, and dry beans; as well as other grains such as canary seed, chickpeas, rye, triticale and buckwheat.
For more information on any of AAFC's science achievement stories contact:
Agriculture and Agri-Food Canada
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